This week the Food Studies Department welcomed Rachel from Ming-ai Institute and Belinda Yip from Lee Kum Kee who are part of Fun Healthy Chinese Cuisine Ambassadors. Alongside this the L6^th Form completed a lesson using molecular gastronomy!

Rachel and Belinda came to teach the 3^rd Form pupils about healthy Chinese cooking and gave them a short history of the country's food. The pupils thoroughly enjoyed the sessions. In particular, they loved learning new skills and even put them to use when they made Hoisin Chicken with Chunky Vegetables. The two days of workshops were great fun and we hope to get the team back again next year. For more information on the Fun Healthy Chinese Cuisine Ambassadors please have a look at their website here. 

Also this week, as part of their Contemporary Food Unit the L6^th Form Hospitality class completed a lesson using molecular gastronomy. They reinvented the traditional Eton Mess by creating an ice-cream, tuile, foams, spherification and raspberry and strawberry caviar. To enhance the presentation we had a delivery of dry ice which along with a strawberry aroma created an amazing mist - we hope Heston would have been impressed! Photos from both events can be viewed below.

Sophie Liddell-Grainger - Food Studies Teacher